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Old 10-03-2012, 01:17 PM   #7
RW
Full Fledged Farker
 
Join Date: 02-13-12
Location: Texas Hill Country
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The weather gurus were predicting a nice cool low temperature for this morning, so I was ready to cold smoke a variety of cheese, using my mini-WSM and the A-maze-n pellet smoker.



I lit up the A-maze-n maze that I had loaded with cherry wood pellets.



Loaded the cheese, clamped on the lid and the smoke roll.



After about 30 minutes, I took off one piece of each type of cheese and let the remaining three pieces stay in the smoke for another 30 minutes. The temperature inside the mini never reached 75 degrees.



My cheeses this time were gouda, extra sharp cheddar and big eye Swiss. In hindsight, I should have removed the rind on the gouda before putting it in the mini.
But that gives me an excuse to do it again.

I vacuum sealed each hunk and into the refrigerator they went.
It's going to be a long week's wait before the sampling can being.
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